Frozen pumpkin cheesecake
- Esther Clark
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Serves 10
Easy
Prep: 25 mins
no cook, plus chilling and overnight freezing
A star rating of 3.1 out of 5.9 ratingsRate
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Swap your usual pumpkin pie for our no-bake, make-ahead cheesecake. It’s perfect for Halloween or Bonfire Night, or as an autumn dessert for the dinner table
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g gingernut biscuits
-
350ml maple syrup
plus extra to serve
-
350g full-fat soft cheese
-
300g pumpkin purée
-
300ml double cream
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Nutrition: Per serving
- kcal479
- fat31g
- saturates19g
- carbs46g
- sugars32g
- fibre1g
- protein4g
- salt0.7g
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Method
-
step 1
Blitz 250g of the biscuits in a food processor with 125ml of the syrup until it resembles fine crumbs. Line a 20cm springform tin with baking parchment, then firmly push the crumbs into the base, transfer to the fridge and chill for 30 mins.
-
step 2
Beat 100ml of the syrup with the cheese and pumpkin until smooth. Whip 200ml of the cream with 100ml of the syrup to soft peaks. Fold into the soft cheese mixture, then spoon over the base and level the top. Cover and freeze overnight.
-
step 3
Lightly whip the remaining cream with the remaining syrup and dollop over the cheesecake. Crumble over the remaining biscuits and drizzle over some extra syrup. Leave to rest for 5 mins before serving.
RECIPE TIPS
SPECULOOS BISCUITS
Try using speculoos biscuits in the crust for a spiced flavour.
Recipe from Good Food magazine, October 2019
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A star rating of 3.1 out of 5.9 ratings
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